Bulgur Pilaf

If you are unsure about what to do with that bag of bulgur in your pantry, you’re not alone. It’s just not as popular as grains like brown rice or quinoa here in the U.S. But you’re in the right place. 

I grew up eating (and cooking) this ancient grain on the regular, and on this site, you’ll find plenty of approachable and flavorful recipes using bulgur wheat. Start with this Turkish bulgur pilaf recipe, and when you are ready for more, learn How To Prepare and Cook Bulgur like rice or try my Chicken with Bulgur and Tabbouleh Salad recipes.

How To Make Bulgur Pilaf?

This Mediterranean Bulgur Wheat Pilaf recipe comes together in just a few steps with pantry staples. Here is how you cook it:

1. Gather your ingredients:  For the full list of ingredients, check out the recipe card below. Here are a few helpful notes and substitution ideas:
   • Bulgur: You’ll find several types of bulgur at the store, but for this recipe, coarse or extra coarse bulgur works best. I usually order mine online (affiliate link), but Bob’s Red Mill red bulgur is a good alternative and easy to find in most grocery stores.
   • Tomato: One large fresh tomato is all you need. If you do not have fresh tomatoes on hand, you can either omit it or add one more tablespoon of tomato paste.
   • Pepper: A small green bell pepper can be used instead of jalapenos.
   • Cooking liquid: For extra flavor, use vegetable stock or chicken stock instead of water.
   • Spices and herbs: Ground cumin and fresh parsley are classic choices, but feel free to experiment with other spices such as ground coriander and paprika. The same applies to fresh herbs.  If you have it on hand, a combination of fresh mint, dill, and parsley would be fantastic in this Mediterranean bulgur recipe.

2. Saute aromatics: Heat olive oil in a medium saucepan over medium heat. Add onion, ground cumin, green pepper, and saute until translucent, 4-5 minutes. Stir in the minced garlic and tomato paste and cook, stirring constantly, for a minute or so.
3. Add in the rest of the ingredients: Add in bulgur, chopped tomatoes, chickpeas, and your cooking liquid of choice. Season with salt and pepper, and stir to combine everything evenly.

4. Let it cook: Bring it to a boil, put the lid on, and lower the heat. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
5. Let it rest & serve: Off the heat, rest for 10 minutes (with the lid on), fluff it with a fork. Garnish with fresh chopped parsley and serve.

Bulgur With Vermicelli – Mom’s Version

A lot of Turkish rice dishes include vermicelli, like the classic Vermicelli Rice Pilaf. So it’s no surprise that bulgur pilaf with vermicelli is also a popular variation. As a matter of fact, it was one of my mom’s signature recipes. 

To cook Bulgur Pilaf with Vermicelli:

1. Heat oil (or butter): You can use any oil, but as is usually the case, butter makes this pilaf taste better. Heat it on medium heat.
2. Saute vermicelli: Add in ¼ cup of the vermicelli (or orzo) and saute until it is golden brown. It should feel like it is almost burning. 
3. Add in the coarse bulgur wheat: Add in bulgur wheat and saute for 4-5 minutes while constantly stirring.
4. Add in the liquid & bring it to a boil: Add in your cooking liquid (water, stock, or a combination), salt, and pepper. Stir to combine.
5. Cook: Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.

Serving Suggestions

Traditionally, bulgur pilaf is served with chicken or beef recipes as a side dish. That being said, it can stand on its own as a vegetarian dish, especially if it is served with a side salad. Here are a few of my favorite pairings:

• Red meat: Bulgur pilaf pairs beautifully with hearty meat dishes, especially the ones with rich sauces that the pilaf can soak up. Try it with my eggplant beef stew or Ina’s pot roast to add a Mediterranean twist to your meal. And if you’re in the mood for something a little lighter, it goes perfectly with lamb meatballs.
• Chicken: This pilaf is the perfect side dish for classic Middle Eastern chicken recipes. Serve it with juicy Shawarma Chicken or Shish Taouk for a meal that feels special but is super easy to pull together. 
• Vegetarian: For a simple vegetarian meal, serve the pilaf with creamy cucumber and yogurt sauce (aka tzatziki), yogurt dressing, or a cold glass of ayran. Or, if you’re feeling a bit fancy, use it as a filling in my Vegetarian Stuffed Eggplant recipe—it’s a beautiful dish that looks impressive but is easy enough for a weeknight dinner.

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This Bulgur Pilaf recipe is one of the most popular Turkish recipes on Foolproof Living, and for good reason, it is absolutely delicious. If you try it, please leave a comment and rating below to let me know how it turned out. And don’t forget to tag your photos on Instagram with #foolproofeats so I can see and share your creations!

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Turkish Bulgur Pilaf Recipe

5 from 15 votes

By: Aysegul Sanford

Yields4 servings

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

This Bulgur Pilaf recipe is a classic Middle Eastern/Mediterranean side dish made with simple pantry ingredients. Ready in about 20 minutes, it has a satisfying chewy texture and a subtle nutty taste, making it perfect to serve with meat, chicken, or as a light vegetarian meal.

Ingredients 

1x2x3x

• ▢ 2 tbsp olive oil, or butter
• ▢ 1 onion, chopped, medium sized (approximately 1 cup)
• ▢ 1 teaspoon ground cumin
• ▢ 1 green pepper, seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
• ▢ 2 cloves garlic, minced
• ▢ 2 tbsp tomato paste
• ▢ 1 cup coarse bulgur, both coarse and extra coarse bulgur would work for this recipe
• ▢ 1 fresh tomato, cut into small cubes (approximately 1 cup)
• ▢ 1 can chickpeas, 14 oz. can, drained and rinsed
• ▢ 2 cups water, or vegetable broth
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 teaspoon ground black pepper

Garnishes

• ▢ 2 tablespoons fresh parsley, chopped

Instructions 

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion, cumin and green pepper and saute until translucent, 4-5 minutes.
• Stir in the minced garlic and sautee for 30 seconds. Add in tomato paste and stir constantly for a minute or so.
• Add in bulgur wheat, tomatoes, chickpeas, and water (or stock). Season it with salt and pepper.
• Stir to combine, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
• Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Video

Notes

• Yields: This recipe makes about 4 cups of bulgur pilaf, which serves 4 as a side dish. The nutritional values below are per serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot with a splash of water over medium heat until warmed to your liking.
• Freezing: Bring leftovers to room temperature, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
• Bulgur and Vermicelli Pilaf: An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it. To cook Bulgur Pilaf with Vermicelli:
  1. Heat oil (or butter): Heat oil in medium heat.
  2. Saute vermicelli: Add in 1/4 cup vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning. 
  3. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
  4. Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
  5. Rest & Serve: Let it rest (with the lid on) for 10 minutes and then fluff it with a fork before serving.

Nutrition

Calories: 215kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 661mg | Potassium: 407mg | Fiber: 8g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: Turkish Cuisine

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